Title: Beer roasted duck
 Categories: Ethnic, Main dishes
      Yield: 4 Servings
 
  1 3/4 tb Salt
    1/4 ts Szechuan Peppercorns
        lb Duck
      1 cn Beer; any kind, 12-oz
 
  Preheat over to 400 degrees. Place oven rack at middle level Combine
  the salt and peppercorns in a small skillet and toast over low heat
  for approximately 5 minutes or until the salt is slightly browned and
  the peppercorns faintly smoking. Stir. Cool completely. Rinse and
  drain the duck. Discard fat. Rub thorougly inside and out with salt
  and pepper mixture. Wrap in foil and refrigerate overnight. Unwrap
  duck and drain off liquid. Make a long hook from a coat hanger, etc
  and insert the sharp end into the base of the neck. Hang by a window
  or on a well ventilated porch. Let duck hang for 6-8 hours or until
  skin is dry. Line a roasting pan with foil to reflect heat. Place
  duck breast side down and pour 1/3 of the beer over it slowly as you
  rub it into the skin. Turn duck over and pour and rub the rest of the
  beer over the breast, thighs, legs and wings. Roast 1 1/2 hrs at 400
  degrees, then 30 minutes at 425 degrees and finally another 30
  minutes at 450 degrees.
  
  NOTES : First made this duck in 1979.  This is every bit as good as
  any Peking duck I have eaten anywhere in the world. The skin is
  puffed and crispy. Serve with Chinese Pancakes spread with Hoisin
  sauce and a piece of green onion. PS--makes a terrible mess...but
  worth it. Recipe